Spiced Doughball Bread Sticks with Spicy Hellmann's Mayo

Method

1. Remove the doughballs from the freezer and leave them to thaw before rolling each one out into a 12-inch round.
2. Using a pizza wheel, cut the rolled dough into strips approximately 2–3cm wide.
3. Transfer the dough strips onto a non-stick baking tray and leave to prove for 30 minutes.
4. Meanwhile, melt the butter in a pan with the cracked black peppercorns, garlic granules, dried oregano and crushed chillies.
5. Brush the dough strips with the spiced butter, then bake in a preheated oven at 190°C for 15–20 minutes, or until crisp and golden.
6. Once baked, brush with a little of the remaining spiced butter before serving

To Make the Dips

1. Place the mayonnaise into a mixing bowl with the curry powder, ground ginger, garlic powder, paprika and turmeric.
2. Add the lime juice and whisk until smooth.
3. Transfer to a storage container and chill until needed.
4. Mix the mango chutney with the nigella seeds.

Too Serve

1. Warm the bread sticks in the oven for 5 minutes before service.
2. Spoon the spicy Hellmann’s mayonnaise into a serving bowl and place the mango chutney into a separate pot.
3. Garnish the mayonnaise with fresh pomegranate seeds and a few sprigs of coriander cress.
4. Fold parchment paper into a cone and place the warm bread sticks inside for easy, attractive service alongside the dips.